Date and Pancetta Quiche

By • February 20, 2017 0 Comments

0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: I recently tried a date omelet for the first time and it was fabulous. I had no idea dates and eggs went so well together. Of course, I did know that dates wrapped in bacon are delicious, so I figured a quiche with dates, pancetta, and feta cheese for good measure would be pretty good. It came out better than I could have imagined--really decadent and delicious. The recipe for the shortcrust dough is from "French: Delicious Classic Cuisine Made Easy" by Carole Clements & Elizabeth Wolf-Cohen. clintonhillbilly

Advertisement

Serves 8

  • 1 1/4 cups flour
  • 1/2 teaspoon salt
  • 4 tablespoons butter
  • 3-8 tablespoons ice water
  • 1 1/2 tablespoons scallions, finely chopped
  • 3 ounces pancetta, diced
  • 6 dates, chopped
  • 3 eggs
  • 1 1/2 cups heavy cream
  • 3 1/2 ounces feta cheese, crumbled
  • 1 tablespoon dijon mustard
  • 3/8 teaspoon salt
  • 3/8 teaspoon freshly ground pepper
  1. In a large bowl, sift together the flour and salt. Add the butter and use a pastry cutter to cut it into the flour until you have small pieces. Use your fingertips to rub those pieces into the flour until you have what look like fine breadcrumbs.
  2. Slowly add the iced water, mixing as you go, until a dough forms -- if it is crumbly add a little more water.
  3. Turn the dough out onto a piece of plastic wrap or parchment paper. Flatten the dough into a round with your hand, wrap well in the plastic or parchment, and chill in the refrigerator for two hours.
  4. Meanwhile, sautee the pancetta until crispy and set aside. Whisk the eggs and cream together and season the mixture with the salt and pepper.
  5. Remove dough from refrigerator and give it ten minutes to come up to room temperature. On a floured work surface, roll it out into a circle sufficient to cover a standard size pie pan with dough hanging over the sides.
  6. Use your favorite method to get the dough into the pie pan -- I use a flexible plastic sheet to roll it out, place the pie pan upside down on the dough, and turn the whole thing over. Cut off extra pastry hanging over the sides, prick the base with a fork, and chill for an hour.
  7. Preheat oven to 400 degrees. Blind bake pastry, lined with foil filled with beans, for 15 minutes. Remove foil and beans, brush with dijon mustard, and bake another 5 minutes. Reduce oven temperature to 350.
  8. Sprinkle half the crumbled cheese over the bottom of the pastry, then the dates, pancetta, and scallions, and then the rest of the cheese. Pour in the egg and cream mixture and bake for 30-40 minutes, until set.

More Great Recipes:
Quiche|Pies & Tarts|Entrees|Breakfast & Brunch|Fruit